Home Cooking & Recipes Vegan Recipe: Asian Fusion Noodle Kugel

Vegan Recipe: Asian Fusion Noodle Kugel

Asian Fusion Noodle Kugel

Asian Fusion Noodle Kugel

By Debbie Adler

It’s written in ancient texts that Jews originally from New York have to dine on Asian cuisine at least once a week, and it should be Sunday. At least this was the custom at my house. So I thought how fun it would be to add Asian accents to a traditional Jewish comfort food that my mother used to serve, called noodle kugel, also known as noodle pudding. It turns out that the addition of ginger, miso, and bok choy takes this carbed-out kugel to a whole new level. It’s a match made in gastronomic heaven. And now my mom won’t make it any other way. Only on Sundays, of course.

Ingredients, Serves 6

1 (13 ounce) package of wide or any shape gluten-free noodles
1 shallot, finely chopped
2 tablespoons coconut aminos
1 cup baby bok choy finely chopped, green parts only
1 cup chopped cremini mushrooms
¼ cup chick pea miso paste
¼ cup cannellini beans
¼ cup coconut aminos
¼ cup pumpkin puree
3 tablespoons chia seeds, ground (I use a coffee grinder)
2 tablespoons Grade B maple syrup
2 teaspoons grated ginger
¼ cup water


Preheat oven to 350°F. Place six (8 ounce) ramekins on a 15 x 10-inch baking sheet.
Cook the noodles according to package directions.
Heat the shallots in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
Add the coconut aminos, bok choy and cremini mushrooms and cook until slightly tender, about 2 minutes.
To make the sauce, add the miso, cannellini beans, pumpkin, chia seeds, maple syrup and ginger to a food processor. Pulse to combine. While the machine is running slowly drizzle in the water, one tablespoon at a time, until the sauce is fluid and smooth.
Pour the sauce into the sauté pan and add the cooked noodles. Stir to incorporate.
Spoon the mixture into the prepared ramekins, dividing it evenly. They should be completely full.
Bake the kugels until the edges are a light golden brown, about 20 minutes. Transfer the baking sheet from the oven to a wire rack and let sit for 10 minutes before serving.

Serving size: 1 ramekin CALORIES 90; TOTAL FAT 0.5g; PROTEIN 3.1g; CHOLESTEROL 0.0g; SODIUM 180mg; FIBER 1.7g; SUGARS 3.6g; TOTAL CARBOHYDRATE 18.5g

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